Grilled Tomatillo and Purple Basil Salsa

• Recipe by Marcia Kiesel

I like to use opal basil: It's deep purple, very flavorful and sturdy, and--unusual for basil--it dries beautifully.

Ingredients

1. 1 pound tomatillos, husked
2. 1 large ear of corn, shucked
3. 1 small red onion, sliced 1/3 inch thick
4. 4 slices of bacon
5. 1 garlic clove, minced
6. 1/2 chipotle chile in adobo, minced
7. 1/4 cup torn purple basil leaves
8. Salt and freshly ground pepper 

Directions

1. Light a grill or preheat a grill pan. Grill the tomatillos and corn over a moderately hot fire or moderate heat until lightly charred all over, about 4 minutes per side. Transfer to a plate. Grill the onion slices until lightly charred, about 3 minutes per side. Remove the charred skins from the tomatillos and quarter them. Slice the corn kernels off the cob. Cut the onion into 1/4-inch dice.
2. In a skillet, fry the bacon until crisp. Drain on paper towels and coarsely chop. In a bowl, combine the garlic with the chipotle, then stir in the tomatillos, corn, onion and bacon. Fold in the purple basil, season with salt and pepper and serve.